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+ servings
Raw mint chocolate fudge
5 from 1 vote

Mint Chocolate Fudge

I think mint and chocolate is a flavour match made in heaven and this healthy raw treat is just delicious.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert, Snack
Servings: 12

Ingredients

Mint Layer

  • 160 g desiccated coconut (2 cups)
  • 300 g macadamia nuts (2 cups)
  • 10-15 drops food grade peppermint oil or peppermint essence (I like a strong minty flavour, but you can adjust this to suit your taste by adding and tasting)
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • 1 handful baby spinach -stalks removed (optional)

Chocolate layer

  • 200 g cacao butter (1 cup) OR raw, extra virgin coconut oil (or a combination of 100 gram of each), melted. I used 100% coconut oil for this slice. You could also just melt dark chocolate if you'd prefer.
  • 30 g cacao ( cup) unsweetened Dutch process or raw
  • 2-4 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)

Instructions

  • In a powerful blender or food processor, process the coconut and macadamia nuts, scraping the sides ever few seconds. You are looking to make a smooth paste. Don’t over process or it may separate. TMX 30 seconds, speed 7-8.
  • Add the sweetener, peppermint oil, and spinach and blend until the spinach has been fully pureed, though. You don't have to add the spinach if you'd prefer a white over green mint layer. TMX 30 seconds, speed 5-6.
  • Spread over a small lined slice tray and freeze until firm to touch (approx. 30 minutes).
  • Make your raw chocolate once the mint layer is set by combining all of the ingredients over a very low heat, whisking together well. TMX temp 37, 1 minute, speed 4.
  • Pour immediately over the mint layer and return to the freezer to set (approx. 10 minutes).

Store

  • Cut and store in the fridge or freezer. Like most raw treats it doesn't hold up in the heat so serve from frozen.

Notes

Fructose friendly

Choose rice malt syrup as your sweetener.

Dairy-free

Make your own raw chocolate for the chocolate layer.

Vegan

Choose rice malt or maple syrup as your sweetener. Make your own raw chocolate for the chocolate layer.

Macadamia Nut-free

Cashew nuts work well too.

No mint oil

You can sub peppermint essence or even fresh mint to replace the spinach (I haven't recipe tested this, but keen to next time I make it).
 

I'd love to hear how you like this - its a personal fave. Post a comment or rate this recipe.